No-Bake Oreo Cheesecake
A rich and creamy no-bake cheesecake filled with crunchy Oreo cookies, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 package 1 package (14.3 oz) Oreos
- 1/2 cup 1/2 cup (113g) unsalted butter, melted
Cheesecake Filling Ingredients
- 4 ounces 4 ounces white chocolate bar
- 1 1/4 cups 1 1/4 cups (354ml) heavy whipping cream
- 1/2 cup 1/2 cup (65g) powdered sugar
- 16 ounces 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/2 cup 1/2 cup (95g) granulated sugar
- 2 teaspoons 2 teaspoons pure vanilla extract
- 20 Oreos 20 Oreos, crushed
Topping Ingredients
- 1 cup 1 cup (236ml) heavy whipping cream (for topping)
- 1/2 cup 1/2 cup (65g) powdered sugar (for topping)
- Additional Oreos for garnish
- Hot fudge sauce for garnish (optional)
Instructions
Preparation
- Prepare your 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.
- Crush the Oreos into fine crumbs using a food processor or a zip-top bag with a rolling pin.
- Combine the Oreo crumbs with the melted butter in a bowl and stir until thoroughly mixed.
- Press the mixture into the bottom of the prepared springform pan to form the crust and set it in the refrigerator.
- Melt the white chocolate in the microwave in short bursts, stirring in between and set aside to cool.
Filling
- Beat the heavy cream in a large bowl until soft peaks form, then add powdered sugar and continue beating until stiff peaks form.
- In another bowl, beat the cream cheese until smooth, then mix in granulated sugar and vanilla until combined.
- Pour the melted white chocolate into the cream cheese mixture and beat until fully incorporated.
- Gently fold in the whipped cream and crushed Oreos, ensuring not to deflate the whipped cream too much.
- Pour the filling into the prepared crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 3 to 4 hours until set.
Topping and Serving
- Prepare the whipped cream topping by beating heavy cream and powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the top of the chilled cheesecake.
- Garnish with additional crushed Oreos and serve with a drizzle of hot fudge sauce, if desired.
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Notes
Store leftover cheesecake tightly covered in the refrigerator for up to 3 to 5 days or freeze individual slices for up to 2 months, thawing in the refrigerator before serving.